Caramel Chocolate Chip Cookies – These warm cookies that have a chewy cookie base, chewy caramel, slight crisp edges, and a perfect amount of chocolate!
It’s that weird time of year when you there are warm days and there are cold days (hey Utah/Idaho, heard it snowed there) and these are perfect for either of those days! The small batch cookies make for a perfect cookie. They have a gooey caramel center and are a NO CHILL COOKIE! So these bad boys can be ready for eating in under 30 minutes (or less depending how badly you want them) I can’t wait to see you whip up some of these salted caramel chocolate chip cookies!
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Why I Love This Recipe
These cookies will be your new favorite cookie recipe in no time, and honestly you will thank me later! I thought it would be helpful to list my reasons why I love these cookies so much!
- Best cookies – We all know that chocolate chip cookies are the classic originally cookie out there, and while I cant compete with that, I thought I would just elevate them a little more by adding caramel.
- Delicious recipe – I have tested this recipe 3 times and each time the flavor was PERFECT, but the texture was always slightly off. After the 3rd try I came to the most delicious cookie ever!
- Perfect balance – Between the first time I made these I added way too much chocolate and the chocolate over powered the caramel, that is why I reduced the chocolate and the balance between the two is undeniable!
Pantry Staples – Caramel Chocolate Chip Cookies
Next, I have given you some staples that you need to make this recipe, FOR A FULL LIST OF INGREDIENTS, CHECK OUT THE RECIPE CARD AT THE BOTTOM OF THE PAGE!
- Flaky sea salt – My favorite is this brand and I think flakey salt just completes a cookie!
- Dark brown sugar – This should be so surprise, but I was opt for a high quality and affordable brown sugar. Walmart has a great price, but sometimes I splurge on using C&H!
- Werther’s soft caramels – I tried so many different caramels and this one is by far the best! This is the one I used here!
- White sugar – If you don’t have this in your house, you might want to reevaluate your life. Just sayin’
- Dark chocolate chips – This biggest debate since chocolate chip cookies were invited and posted on the internet. You can honestly use whatever kind you like! I love using dark because it balances with the caramel but feel free to use semi-sweet chocolate chips!
STEP BY STEP – CARAMEL CHOCOLATE CHIP COOKIES
Need an idea of what this recipe entails? I have a shortened summarized version of the instructions, for a full list of instructions, check out the recipe card below!
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Set aside.
- Cream the Butter and Sugars: In a stand mixer fitted with a paddle attachment, cream together ½ cup of cubed unsalted butter, ½ cup of dark brown sugar, and ½ cup of granulated sugar on medium speed until smooth, about 2-3 minutes.
- Add Egg and Vanilla: Scrape down the sides of the bowl and add the egg. Mix on medium speed, then add pure vanilla extract and mix.
- Combine Dry Ingredients: In a separate bowl, whisk together ¾ teaspoon of baking soda, ¾ teaspoon of baking powder, ½ teaspoon of corn starch, ¾ teaspoon of salt, and 1 ¾ cups of all-purpose flour. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Fold in ½ cup of chocolate chips.
- Scoop and Stuff the Dough: Use a 3 tablespoon-size cookie scoop to scoop the dough. Push a soft caramel into the center of the dough while it’s still in the scoop. Release the dough onto the prepared baking sheets, fitting 6 cookies on each sheet.
- Bake Cookies: Bake the cookies in the preheated oven for a bake time of 10-12 minutes, or until the edges are golden brown. The centers may look slightly undercooked, but they will continue to cook as they cool.
- Cool and Serve: Sprinkle the cookies with extra flakey salt, if desired. Allow the cookies to cool on the baking sheets for a few minutes, then transfer them to a wire rack to cool completely.
Expert Baking Tips
Not that you need the help, but in case that you do, here are some tips to considered when you prep and while you make the recipe!
- Soften the Caramels: Before starting the recipe, unwrap the soft caramels and let them come to room temperature. This will make them easier to work with when stuffing them into the cookie dough.
- Use a Cookie Scoop: Using a cookie scoop ensures that each cookie is the same size, which helps them bake evenly. It also makes it easier to stuff the caramel into the center of the dough.
- Space Out the Cookies: When placing the cookie dough on the baking sheets, make sure to space them about 2 inches apart. This allows room for the cookies to spread as they bake.
- Watch the Baking Time: Keep an eye on the cookies as they bake, as baking times can vary depending on your oven. The cookies are done when the edges are golden brown.
- Cooling the Cookies: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This helps them set and prevents them from breaking.
- Adding Extra Salt: If you enjoy a sweet and salty combination, consider sprinkling the cookies with extra flakey salt after baking. This enhances the caramel flavor and adds a nice contrast to the sweetness of the cookies.
- Quality Ingredients: Use high-quality ingredients for the best flavor. This includes using real butter, good quality chocolate chips, and fresh caramels.
- Mixing the Dough: Mix the dough until just combined. Overmixing can lead to tough cookies.
What’s In My Kitchen
- Stand Electric Mixer or Hand Mixer: For creaming the butter and sugars together. A stand mixer fitted with a paddle attachment is ideal, but a hand mixer can also be used.
- Mixing Bowl: If you doing by hand, you’ll need at least a large bowl!
- Whisk and Rubber Spatula: For whisking together the dry ingredients and folding them into the wet ingredients.
- Cookie Scoop: A 3 tablespoon-size cookie scoop is ideal for portioning out the cookie dough and making it easier to stuff the caramel into the center.
- Baking Sheets: Two baking sheets lined with parchment paper to bake the cookies.
- Wire Rack: For cooling the cookies after baking.
- Oven Thermometer: To ensure your oven is at the correct temperature for baking.
- Measuring Cups and Spoons: For measuring out the ingredients accurately.
- Spatula: For transferring the cookies from the baking sheet to the wire rack.
- Optional: Extra Flaky Salt: For sprinkling on top of the cookies before baking for an added salty-sweet flavor.
Frequently Asked Questions – Caramel Chocolate Chip Cookies
Here are some questions asked when making this recipe, if you have a question not listed below, please feel free leave it in the box below!
Can I use regular caramels instead of soft caramels?
Soft caramels are preferred for this recipe because they melt more easily and create a gooey center. Regular caramels may not have the same effect.
My cookies spread too much. What did I do wrong?
If your cookies spread too much, it could be due to several factors, such as using warm butter, adding too much sugar. If your dough is warm, pop it in the fridge for 20 minutes.
How do I know when the cookies are done baking?
The cookies are done baking when the edges are golden brown. The centers may look slightly undercooked, but they will continue to cook as they cool.
Storing and Freezing
To store these caramel chocolate chip cookies, allow them to cool completely before transferring them to an airtight container. Layer the cookies between sheets of wax paper to prevent them from sticking together. Store at room temperature for up to 3-4 days for best freshness.
Freezing – Caramel Chocolate Chip Cookies
To freeze these caramel chocolate chip cookies, place them on a baking sheet lined with parchment paper and freeze them until solid. Once frozen, transfer the cookies to a resealable plastic bag or airtight container. Freeze for up to 3 months. To thaw, let the cookies sit at room temperature for about 30 minutes.
Remember to leave a 5-star review and a comment if you loved the recipe or have any questions! Your feedback means a lot to me. Also, don’t forget to follow me on Instagram, Pinterest, and TikTok for more fun content. I can’t wait to connect with you there
FOR MORE COOKIE RECIPES, CHECK THESE OUT!
Recipe
Caramel Chocolate Chip Cookies
Ingredients
- ½ cup unsalted butter cold and cubed
- ½ cup dark brown sugar packed
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- ¾ teaspoon baking soda
- ¾ teaspoon baking powder
- ½ teaspoon corn starch
- ¾ teaspoon salt
- 1 ¾ cup all purpose flour
- ½ cup dark chocolate chip
- 12 soft caramels I used werther's soft caramel
Instructions
- Preheat your oven to 350°F (175°C) and line two regular size baking sheets with parchment paper. Set aside.
- In a stand size mixing bowl fitted with a paddle attachment, cream together cubed unsalted butter, dark brown sugar, and granulated sugar on medium speed until smooth. About 2-3 minutes.
- With a rubber spatula, scrape down the sides and the bottom of the bowl. Add in the egg and mix on medium speed for 30 seconds and mix the vanilla extract just until combined.
- Add the baking soda, baking powder, corn starch, salt, and all-purpose flour, chocolate chips and mix on low just until
- Use a 3 tablespoon size cookie scoop to scoop the dough into the cookie scoop. Then push a caramel into the center of the cookie dough while its still in the scoop. Release the cookie dough onto the prepped pan. You will be fit 6 cookie doughs on each one!
- Place the cookies on the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown. The centers may look slightly undercooked, but they will continue to cook as they cool. I always sprinkle my cookies with extra flakey salt!
- Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
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